Cups of Sunshine - Chocolate and Carrots

You can not only lick these cups but EAT it too as it is made of chocolate

What should I say about this !! This is as delicious as it looks. I have been wanting to make chocolate cups for sometime but didn't want to fill it with usual icecream or fruits filling. I thought why not to Indianise it and serve it with something Indian. So here it is , a fusion of the great Indian Carrot dessert  gajar halwa and chocolates.I had the visual in mind , which looked very very attractive and thankfully it tasted extremely delicious too.

I had very less amount of chocolates in my pantry, so the cups were thinner. It had to be eaten immediately as the chocolate would melt very soon. So, I suggest in the recipe below to have a thicker cup.

 

Ingredients

[for 4-5]

For Chocolate Cups

1 cup Dark semisweet chocolate,chopped

Cupcake liners

For Carrot Stuffing

2 cups Carrot, grated

2 cups Milk

1/4 cup Sugar

a pinch Cardamom powder

7-8 Cashewnuts, halved

6-10 Raisins [optional]

1 tbsp Clarified butter/ghee

Preparation

For Chocolate Cups

1. Line the cupcake pan with cupcake liners. If you are using thin liners use 3 liners for each to have a thicker base.
2. Melt chocolate in top of double boiler over simmering water, stirring until smooth.  
3. Spoon 1 tablespoon of melted chocolate into each paper liner. Brush the inside of the cupcake liners to coat evenly. Freeze until chocolate firms for about 30 minutes. 
4. Melt the leftover chocolate again and reapply a second coat using the same method  Freeze until completely set, about 1 hour. 
5. Once set, peel the cupcake liners.Whenever you feel that chocolate is melting, refreeze it. It can be made a day in advance and needs to be refrigerated covered.

 For Carrot Stuffing 

1. Boil milk in a pan till it reduces to almost half. Keep stirring often so that it doesn't burn at the bottom of the pan.Keep aside. 
2. Heat ghee in a separate pan. Roast the cashew and raisin in it and take it out and keep aside. Add grated carrots to the ghee and stir fry for 7-8 minutes. 
3. Add milk and cook until the milk dries. When all the milk is soaked up, add sugar and cardamom powder. This will release some moisture. Cook till it dries up completely. Add raisins and cashewnuts.  Take out and when it cools, refrigerate it covered.

Assembling

Once the carrot stuffing cools, Fill the chocolate cups with it in form of heaps. Keep refrigerated until ready to serve.

Sending this to the "Veggie/Fruit of the Month - Carrot" Event by Priya and Revathi